Spoonable smoothie and methods of production thereof

ABSTRACT

Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.16/397,887, filed on Apr. 29, 2019, which claims the benefit of U.S.Provisional Application No. 62/664,737, filed on Apr. 30, 2018.

FIELD

This application relates generally to foods and beverages, and moreparticularly to packaged food and beverage products suitable forlarge-scale manufacture and distribution, for retail sale to consumers.

BACKGROUND

Numerous food products combine fruits, berries and/or other plant-basedingredients with yogurt and/or other dairy components to providedesirable nutritional properties, including fortification, incombination with desired flavor profiles, textural characteristics andother organoleptic properties. Maintaining desired properties ofproducts such as smoothies over a refrigerated shelf life suitable forlarge-scale distribution and sale to consumers at retail outlets can bechallenging. Flavor profiles of smoothies containing ingredients such asfresh fruits and berries can degrade rapidly over time due to oxidationand/or other factors. High pressure processing (HPP), thermaltreatments, and/or various preservatives can be helpful with someissues, but there is a need for improvement in this area, particularlywhere it is desired to avoid or minimize use of artificial preservativesor other artificial ingredients.

One challenge of producing a stable smoothie with one or moreproteinaceous ingredients is that difficulties may be encountered inobtaining an acceptable texture. Another challenge is that exposure toultraviolet (UV) light over the course of a product's shelf life canhave deleterious effects on certain properties, e.g., color andstability. A further challenge is that addition of vitamins and mineralsto enhance nutritional properties can result in undesirable effects onorganoleptic properties.

SUMMARY

In some embodiments, a spoonable smoothie includes between about 34% andabout 45% by weight of a combination of fruit and vegetable sources,along with a texturant, a protein source, a vitamin source, and amineral source. In some such embodiments, a fibrous, non-chalky,non-gritty texture is achieved using a whey protein isolate or an acidwhey as a protein source. In some embodiments, the spoonable smoothiemay be produced via high-pressure processing or thermal processing. Insome embodiments in which high-pressure processing is employed, acidwhey may be used to help obtain the non-chalky, non-gritty texture. Insome embodiments in which thermal processing is employed, the order ofingredient addition may help obtain the non-chalky, non-gritty texture.

In one method of producing a spoonable smoothie, a protein source ishydrated to form a first mixture. In one aspect of the currentdisclosure, a mineral source may also be added to the first mixture. Apectin, an amount of sweetener, and other texturants are separatelyhydrated to form a second mixture. The method may further includeseparately shearing at least one fruit source and at least one vegetablesource. The second mixture, the sheared fruit source, and the vegetablesource may be cold mixed and sheared together to form a third mixture.The method may further include adding color and flavor to the thirdmixture. The first mixture may be then added to the third mixture andcold mixed and sheared together to form a final mixture. The method mayinclude heating the final mixture in a first heat exchanger, thencooling the final mixture in a second heat exchanger. The method mayalso include cold filling the final mixture into a package and sealingthe package.

Another method of producing a spoonable smoothie may include preparing ahot mix that includes a pectin, a sugar, and an amount of hot water. Themethod may also include preparing a first cold mix that includes atleast one fruit source, at least one vegetable source, and a yogurt. Themethod may further include preparing a second cold mix that includes awhey protein source and an amount of cold water. A final mixture may beformed by cold mixing and shearing together the hot mix, the first coldmix, and the second cold mix. The method may include packing the finalmixture into a package, then submitting the package to high-pressureprocessing.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is a block flow diagram for an exemplary process for theproduction of a spoonable smoothie using high-pressure processing.

FIG. 2 is a block flow diagram of an exemplary process for separatelyhydrating the texturants for the production of a spoonable smoothieusing thermal processing.

FIG. 3 is a block flow diagram of an exemplary process for separatelyhydrating the protein source for the production of a spoonable smoothieusing thermal processing.

FIG. 4 is a block flow diagram of an exemplary process for preparing thefruits and vegetables sources for the production of a spoonable smoothieusing thermal processing.

FIG. 5 is a block flow diagram of an exemplary process for theproduction of a spoonable smoothie using thermal processing.

FIG. 6 is a graph showing the flows curves (viscosity as a function ofshear rate) for four samples of a spoonable smoothie (i.e., a spoonablesmoothie with: 1) whey protein isolate; 2) acid whey in place of wheyprotein isolate; 3) iota carrageenan added; and 4) homogenized yogurt)produced using high-pressure processing.

FIG. 7 is a graph showing the flows curves (viscosity as a function ofshear rate) for four samples of a spoonable smoothie produced usingthermal processing.

FIG. 8 is a graph showing the flows curves (viscosity as a function ofshear rate) for another three samples of a spoonable smoothie producedusing thermal processing.

FIG. 9 is a graph showing frequency sweep test results for four samplesof a spoonable smoothie (i.e., a spoonable smoothie with: 1) wheyprotein isolate; 2) acid whey replacing whey protein isolate; 3) iotacarrageenan added; and 4) homogenized yogurt) produced usinghigh-pressure processing.

FIG. 10 is a graph showing frequency sweep test results for four samplesof a spoonable smoothie produced using thermal processing.

FIG. 11 is a graph showing frequency sweep test results for anotherthree samples of a spoonable smoothie produced using thermal processing.

DETAILED DESCRIPTION

Described herein is a smoothie with a fibrous, non-gritty, non-chalky,spoonable texture. The spoonable smoothie has a high concentration offruits and vegetables. In some embodiments, the combination of fruit andvegetable sources is more than 20%, more than 30%, more than 32%, morethan 34%, more than 35%, more than 36%, more than 38%, more than 40%, orbetween 34% and 45% of the total weight of the spoonable smoothie. Insome embodiments, the fruit sources may include, but are not limited to,apple, avocado, apricot, blueberry, blackberry, banana, blood orange,boysenberry, clementine, cherry, cantaloupe, coconut, cranberry,cucumber, currant, date, dragonfruit, elderberry, fig, goji berry,gooseberry, guava, grapefruit, grape, green pepper, honeydew, juniperberry, kiwi, kumquat, lemon, lime, lychee, mango, mulberry, nectarine,olive, orange, pineapple, passion fruit, papaya, pomegranate, pear,plum, peach, persimmon, pluot, pomelo, pumpkin, raspberry, strawberry,tamarind, tomato, watermelon, yuzu, or a combination thereof. Somefruits may be considered vegetables. In some embodiments, the vegetablesources may include, but are not limited to, artichoke, asparagus,eggplant, alfalfa sprouts, bean sprouts, black beans, chick peas, greenbeans, kidney beans, lentils soy beans, peas, broccoli, broccoflower,cauliflower, brussels sprouts, cabbage, carrot, celery, kale, spinach,bok choy, chard, collard greens, mustard greens, lettuce, arugula,onions, peppers, rhubarb, beets, ginger, parsnips, rutabaga, turnips,radishes, sweetcorn, squash, potato, sweet potato, yam, zucchini, or acombination thereof. Some vegetables may be considered fruits. The fruitand vegetable sources may be in the form of puree, puree concentrate,puree single strength, individual quick frozen (IQF), fresh, frozen,fresh frozen, canned, dried, freeze-dried, dehydrated, juice, milk, oil,natural coloring, natural flavoring, or combinations thereof.

In some forms, the spoonable smoothie may also include texturants, suchas pectin, rice flour, tapioca flour, locust bean gum, iota carrageenangum, other starches, or a combination thereof. Some texturants may alsobe considered a source of fiber. In some embodiments, the pectin mayinclude high methoxyl pectin, low methoxyl pectin, or the like. In someaspects of the present disclosure, texturants may also include highcellulose gum, cellulose gel, guar gum, gellan gum, or a combinationthereof. In one aspect of the present disclosure, pectin LM12 may beused. In some embodiments, the total amount of texturants may be in anamount of 1.0% to 3.1%, 2.0% to 3.1%, 2.3% to 3.1%, 2.4% to 3.1%, 2.6%to 3.1%, or 2.8% to 3.1% of the total weight of the spoonable smoothie.In some forms, the pectin may be in an amount of 0.20% to 0.35% or 0.25%to 0.30% of the total weight of the spoonable smoothie. In someembodiments, rice flour may be in an amount of 1.0% to 2.0%, 1.25% to1.75%, or 1.50% to 1.75% of the total weight of the spoonable smoothie.In some embodiments, tapioca flour may be in an amount of 0.2% to 1.2%,0.4% to 1.0%, 0.5% to 1.0%, or 0.70% to 1.0% of the total weight of thespoonable smoothie. In some embodiments, locust bean gum may be in anamount of 0.05% to 0.15%, 0.08% to 0.13%, or 0.10% to 0.13% of the totalweight of the spoonable smoothie.

Some embodiments may also include a protein source, such as acid whey,whey protein isolate, soy, pea protein, or combinations thereof. In someembodiments, the amount of the protein source may be in an amount of0.5% to 2.5%, 1.0% to 2.0%, 1.0% to 1.5%, or 1.1% to 1.3% of the totalweight of the spoonable smoothie. Some forms of the spoonable smoothiemay also include a dairy component, such as a yogurt. In someembodiments, the yogurt may be Greek, Skyr or Icelandic, Australian,Balkan-style, Swiss-style, Labneh, Lassi, Kefir, whole milk,reduced-fat, nonfat, unstrained, cow's milk, goat's milk, sheep's milk,soy, rice, almond, coconut, or a combination thereof. In someembodiments, the yogurt may also be considered a protein source. In someembodiments, the dairy component is between 15% and 25%, between 16% and25%, between 17% and 25%, between 18% and 25%, between 18% and 23%, orbetween 18% and 21%.

Some embodiments of the spoonable smoothie may also include a vitaminsource, such vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin),Vitamin B3 (niacin), Vitamin B5 (pantothenic acid), Vitamin B6(pyridoxine), Vitamin B7 (biotin) Vitamin B9 (folic acid), vitamin B12(cobalamin), Vitamin C, ascorbic acid, Vitamin D, Vitamin E, Vitamin K,or a combination thereof. In some forms, the vitamin source may be in anamount of 0.0004% to 0.025% of the total weight of the spoonablesmoothie. Some embodiments may include a mineral source, such as iron,phosphorous, folate, potassium, magnesium, calcium, selenium, sodium,zinc, or a combination thereof. In some forms, the mineral source may bein an amount of 0.2% to 0.4%, 0.25% to 0.35%, or about 0.345%. Someembodiments of the spoonable smoothie may also include preservatives.

Specific flavors for the spoonable smoothie may include but not arelimited to, e.g., triple berry-beet, strawberry-banana-rhubarb,mango-pineapple-banana-carrot, coconut-pineapple-banana-squash, greenapple-kiwi-kale, raspberry-peach, blueberry-apple, and harvest berry.Ranges of product formulas that may be used in some embodiments areprovided below in Table 1.

TABLE 1 Ingredient Amount (%) Fruit and vegetable sources 34-45 DairyComponent 18-22 Protein Source 1-3 Sugar 2.5-7  Texturants 2-4 Color 0-3Flavor 0-3 Vitamin 0-3 Mineral 0-3 Water 20-40 Preservatives 0-1

One challenge of producing a spoonable smoothie is the effect of UVlight exposure on the color, organoleptic properties, and nutritionalvalue, all of which affect the shelf life of the spoonable smoothie. Forexample, when exposed to light for extended periods, such as in arefrigerated dairy display case in a grocery store, one or more proteincomponents or other components may degrade and/or break down. Proteindegradation may result in a change in color, texture, or taste of thespoonable smoothie. Oxidation of unsaturated fatty acids may beassociated with off-flavors and/or loss of nutrients. This oxidation mayoccur rapidly under exposure to high intensity light, or over a longerperiod of time under exposure to less intense fluorescent lighting.Light may also affect nutritional ingredients such as vitamins andminerals in the spoonable smoothie. For example, riboflavin (Vitamin B2)can be destroyed by ultraviolet light. To combat detrimental effects oflight exposure, the package containing the spoonable smoothie may beopaque or may be surrounded by a non-transparent label. Atranslucent/transparent package may be more attractive to a potentialcustomer, and can provide a benefit by enabling potential purchasers toview the contents, but may allow the spoonable smoothie to be moresusceptible to light exposure. In some embodiments, the sides of thepackage may be covered by a non-transparent label, but the bottom of thepackage may be transparent. In some embodiments, a light blockingbarrier may be employed to reduce deleterious effects of light exposure.Increasing amounts of one or more fruit and/or vegetable componentswhile decreasing amounts of one or more sources of protein and/orunsaturated fatty acids (e.g., by decreasing amounts of dairycomponents) in the spoonable smoothie composition may reduce deleteriouseffects of light exposure. Further, employing a low-fat or no-fat dairysource or yogurt or an oxygen barrier may help reduce or prevent issueswith off notes detected as a result of the oxidation.

Another challenge of producing a smoothie with a fibrous, non-chalky,spoonable texture is avoiding protein coagulation or sedimentation thatmay cause grittiness. In some embodiments, the order of ingredientsadded may help prevent protein precipitation, coagulation, orsedimentation. For example, it is believed that whey protein isolate andpectin may directly compete for water absorption, and that if the wheyprotein isolate absorbs too much water, then the resulting texture ofthe smoothie may be grainy. If the pectin absorbs too much water, thenthe resulting texture of the smoothie may be gel-like. Adding the pectinand the whey protein isolate at the same time may impair thefunctionality of one or both of the pectin and the whey protein isolate.However, it is believed that when a non-processed form of whey, such asacid whey, replaces the whey protein isolate in the same amounts, thegrainy or gel-like texture may be avoided. In some embodiments, wheyprotein isolate and pectin may be hydrated separately to ensure thateach ingredient only absorbs the desired amount of water to create theunique, fibrous, non-gritty, non-chalky, spoonable texture. Additionalembodiments to help prevent protein sedimentation or coagulation mayinclude the presence of buffering salts to increase pH, the replacementof pectin with iota carrageenan gum (as seen in the use of almond milk),and the addition of muriatic acid to lower the pH below 2.

After the spoonable smoothie is produced, high-pressure processing (HPP)or a thermal process may be employed to inactivate spoilage organismsand/or to otherwise increase stability. In some embodiments, HPP mayoccur for about 4 to 6 minutes, or specifically about 5 minutes, at apressure of between 58 k Psi and 87 k Psi, between 63 k Psi and 87 kPsi, between 68 k Psi and 87 k Psi, between 73 k Psi and 87 k Psi,between 78 k Psi and 87 k Psi, between 80 k Psi and 87 k Psi, or about86 k Psi and at a temperature of about 0° C. to about 10° C., orspecifically at about 5° C. In some embodiments, thermal processing maybe completed in a tube-in-tube heat exchanger, shell-and-tube heatexchanger, plate heat exchanger, scraped-surface heat exchanger, orother apparatus. In some embodiments, the thermal processing may occurat about 160° F. to 180° F., or at about 170° F., for about 20 to 40seconds, or specifically about 30 seconds. Any of the processes may becarried out in a manner that hinders or prevents denaturing orprecipitation of proteins. The hindrance or prevention of proteincoagulation may ultimately prevent the release of free water from thematrix, which may help maintain the unique, homogenous, fibrous textureof the spoonable smoothie. This texture may be somewhere between that ofa full-fat dairy yogurt and a full fat, high-protein Greek yogurt. Thistexture may be spoonable, non-chalky, non-gritty, and/or fibrous, mayhave a water activity greater than about 0.85 and a degree of Brix of 13to 24, about 14 to about 18, or about 14.5.

In some embodiments of the spoonable smoothie produced using HPP,further adjustments may be made to ensure the desired consistency of asmoothie with a fibrous, non-gritty, spoonable texture. For example,when HPP is employed to inactivate spoilage organisms, the resultingembodiment may not have the desired viscosity, mouth feel, and firmness.However, the use of acid whey rather than whey protein isolate as aprotein source may help improve the viscosity to the fibrous,non-gritty, spoonable texture. In other aspects of producing a spoonablesmoothie using HPP, an increased amount of iota carrageenan may alsoimprove the viscosity of the spoonable smoothie. In yet otherembodiments, the use of homogenized yogurt may also improve theviscosity of the spoonable smoothie.

FIG. 1 shows a method 100 of producing a spoonable smoothie usinghigh-pressure processing. The method 100 includes preparing a hotmixture 102 from an amount of pectin, an amount of sugar, and an amountof hot water to hydrate the pectin. The hot water may be at atemperature of between 90° F. and 120° F., between 95° F. and 110° F.,or about 100° F. In some embodiments with gums, such as iotacarrageenan, the gums may also be added to the hot mixture to avoid fisheyes (i.e., undesirable clumping of the gum). The addition of sugar inthe pectin/water mixture may help disperse the pectin at a later step.The method 100 also includes separately preparing a first cold mixture104 from a fruit source, a vegetable source, and a yogurt. The method100 further includes preparing a second cold mixture 106 from a wheyprotein source, such as acid whey, and an amount of cold water tohydrate the whey protein source. The method 100 includes combining, coldmixing, and shearing 108 the hot mixture and both cold mixtures togetherto form a final mixture. The method 100 includes filling 110 the finalmixture into packages. The method 100 further includes processing 112the packages through high-pressure processing to inactivatemicroorganisms.

Another method of producing a spoonable smoothie shows a first mixturecreated from an amount of protein source and an amount of water tohydrate the protein source. Separately, a second mixture is created froman amount of pectin and an amount of water to hydrate the pectin.Vegetable and fruit sources are sheared together to form a thirdmixture. The first, second, and third mixtures are cold mixed andsheared together with an amount of sweetener, an amount of yogurt, andan amount of a texturant to a final mixture. Any natural colors orflavors may also be added. The final mixture is heated in a first heatexchanger, transferred to a hold tube, then cooled in a second heatexchanger. The final mixture is then cold filled into a package, whichis then sealed. In some embodiments, the final mixture may be ambientfilled into the package.

FIGS. 2-5 show an exemplary method 200 of the production of a spoonablesmoothie. FIG. 2 shows a process 202 for separately hydrating pectin.The texturants and pectin may be pre-blended in their dry states withabout 50% of the sugar using a ribbon blender. About 75% of the totalwater required may be added to a high shear mixer 204, such as a Breddomixer. The pre-blended texturant/sugar mixture may be metered into thehigh shear mixer 204 over a period of about 10 to about 30 minutes. Theresulting texturant/sugar slurry may be mixed for a minimum of about 10additional minutes from the time of the last powder addition. Thetexturant/sugar slurry may be directly added to a batch tank/high shearmixer 206. A pump 208, such as a Likiwifier pump, and a shear pump 210,such as a Silverson or a Dispax, may help transfer the texturant/sugarslurry between the mixer 204 and the batch tank/high shear mixer 206.

FIG. 3 shows a process 212 for separately hydrating the protein source.A whey protein isolate may be separately hydrated in a manner wherefoaming is minimized, such as a high shear mixing process under vacuum,for example, a Semi Bulk system 214. The remaining 25% of the water maybe warmed and added to the Semi Bulk system 214. However, the watershould not exceed 130° F. to prevent protein denaturation. In somemethods, the water is between 110° F. and 130° F. or about 120° F. Thewhey protein isolate may be drawn into the solution through a comminglenozzle. Due to the high shear created by the circulation of water toincorporate the whey protein isolate, a vacuum may be needed duringhydration to prevent foaming. Minerals, such as calcium citrate, mayalso be added and mixed in with the whey protein isolate at this step. Apump 216, such as a Likiwifier pump, and a shear pump 218 may helptransfer the protein/mineral slurry between the mixer 214 and the batchtank/high shear mixer 206.

Any vitamins powdered forms which may be needed for the desiredformulation may be mixed in with the remaining 50% of the sugar. Thismixing may take place in a bag, a vat, a tank, or any other appropriatecontainer.

With respect to the fruit and vegetable sources, some formulations ofthe spoonable smoothie may require fruit or vegetable ingredients notavailable as purees. If any ingredients are individually quick frozen(IQF), then those IQF ingredients may be slacked out in refrigeratedconditions and processed in a high shear chopping process to create apuree. FIG. 4 shows the process 220 for preparing the fruit andvegetable sources. The IQF fruits and vegetables may be added to agrinder hopper 222 before grinding in a grinder 224. The grinded IQFfruits and vegetables may be combined with fruit and vegetable purees ina puree hopper 226. The resulting fruit and vegetable mix may bedirectly added to the batch tank/high shear mixer 206 via pump 228.

Referring to FIG. 5, all fruit and vegetable purees, any other fruit andvegetable sources, and any desired yogurt may be added to the batchtank/high shear mixer 206 to blend with the texturant/sugar slurry.Flavor may then be added to the batch tank/high shear mixer 206. Thesugar and vitamin combination may then be added to the batch tank/highshear mixer 206. The color may be added after or before thevitamin/sugar combination or the flavor. Lastly, the protein/mineralslurry may be added to the batch tank/high shear mixer 206 to helpprevent denaturation of the protein. After a possible recirculation tohelp prevent the texturants from clogging the system, the final mixturemay be emptied from the batch tank/high shear mixer 206.

The final mixture may be pumped to a balance tank 230, then directly totwo scraped surface heat exchangers 232, 234. The first heat exchanger232 may preheat the final mixture to approximately 140° F. The secondheat exchanger 234 may heat the final mixture to between 172° F. and175° F. The final mixture may then enter a hold tube 236 designed toprovide a minimum of 170° F. throughout hold for a minimum of about 30seconds. The flow rate of the final mixture may be approximately 10 to12 gallons per minute. From the hold tube, the final mixture may enter aseries of three double-walled scraped surface heat exchangers 238, whichmay reduce the final mixture to a temperature between 50° F. and 60° F.after the third heat exchanger. The final mixture may be maintained at atemperature below about 75° F. to maintain a desired quality. In somemethods, the final mixture is cooled to between 30° F. and 45° F.,between 35° F. and 40° F., or about 42° F. The final mixture may proceedto a holding tank 240, filling/sealing machinery 242, and then packaging244.

The mouth texture and spoonability of the spoonable smoothie may bequantified by analyses of the viscosity of the embodiments disclosedherein. The zero shear viscosity, representative of mouth texture, isrelated to the internal structure of the sample and is independent ofapplied strain. Yield stress, the minimum stress required for thematerial to start flowing, is estimated as the product of zero shearviscosity and critical shear rate, where critical shear rate is theminimum shear rate at which the material starts shear thinning. Yieldstress is representative of the spoonability of the sample.

Samples of the spoonable smoothies were analyzed by a Discovery HybridRheometer DHR-3 (TA Instruments located in New Castle, Del.). A flowramp test was executed to determine viscosity, as a measured function ofshear rate between 0.001 (1/s) and 1000 (1/s) at a constant temperatureof 5° C. Total ramp time was 900 s with data collected at 30 points perdecade. Viscosity was tested for embodiments produced using HPP and forembodiments produced using thermal processing.

Four of the samples analyzed were produced by HPP (shown in Table 2).Sample 1 is a control sample produced with whey protein isolate as theprotein source and locust bean gum as a texturant. Sample 2 is a sampleproduced with acid whey as the protein source and locust bean gum as atexturant. Sample 3 is a sample produced with whey protein isolate asthe protein source and iota carageenan as a texturant. Sample 4 is asample produced with whey protein isolate as the protein source andlocust bean gum as a texturant, except that the dairy source is ahomogenized yogurt. Seven of the samples were produced by thermalprocessing (shown in Tables 3). In all samples, the base includes thefruit and vegetable sources and, if any, flavors, colors, vitamins, andminerals.

TABLE 2 Samples produced via high-pressure processing method Amount (%)Ingredient Sample 1 Sample 2 Sample 3 Sample 4 Base 44.52 46.20 43.3244.82 Dairy Component 19 19 19 19 Protein Source 1.18 13.5 1.18 1.18Texturants 1.30 1.30 2.5 1.0 Sugar 3.0 3.0 3.0 3.0 Water 31 17 31 31

TABLE 3 Samples produced via thermal processing method Amount (%)Ingredient Sample 5 Sample 6 Sample 7 Sample 8 Sample 9 Sample 10 Sample11 Base 41.455 46.862 42.991 45.922 43.322 42.315 42.345 Dairy Component19 19 19 19 19 19 19 Protein Source 1.18 1.18 1.18 1.18 1.18 1.18 1.18Texturants 2.905 2.925 3.025 3.050 3.050 2.900 3.050 Sugar 7.0 6.70 7.006.70 2.720 2.800 4.950 Water 28.46 23.333 26.84 24.148 30.728 31.80529.475

FIG. 6 is the graph data generated when the rheometer analyzed theviscosity of the four samples in Table 2 as a function of shear rate ata constant temperature. FIG. 7 is the graph of data generated when therheometer analyzed the viscosity of Samples 5-8 in Table 3 as a functionof shear rate at a constant temperature. FIG. 8 is the graph of datagenerated when the rheometer analyzed the viscosity of Samples 9-11 inTable 3 as a function of shear rate at a constant temperature.

The data from the analyses and resulting graphs were fit to theWilliamsons Model:

$\eta = \frac{\eta_{0}}{1 + \left( {c\;\overset{.}{\gamma}} \right)^{1 - n}}$

where, η=viscosity at a shear rate of {dot over (γ)}; η₀=zero shearviscosity; c=rate constant (the inverse of the rate constant will givethe critical shear rate where the material will begin shear thinning);n=flow index (n will vary between 0 and 1); and K=consistency; it is theviscosity at a shear rate of 1.0 (1/s) and can be estimated using theCROSS model as

$\eta = {\frac{\eta_{0}}{1 + (c)^{1 - n}}.}$

The Williamsons Model calculated the zero shear viscosity (representingmouth texture) and critical shear rate, from which yield stress(representing spoonability) was calculated. As shown below in Table 4,Samples 2-11 had improved mouth texture (greater zero shear viscosity)and spoonability (greater yield stress) than the control (Sample 1). Insome embodiments, the zero shear viscosity may be at least 4,500 Pa·s;at least 4,600 Pa·s; at least 4,700 Pa·s; at least 4800 Pa·s; at least4900 Pa·s; at least 5000 Pa·s; at least 5500 Pa·s; at least 6000 Pa·s;at least 6500 Pa·s; at least 7000 Pa·s; at least 7500 Pa·s; at least8000 Pa·s; at least 8500 Pa·s; at least 9000 Pa·s; at least 10,000 Pa·s;at least 15,000 Pa·s; at least 20,000 Pa·s or between about 4500 Pa·sand 98,000 Pa·s. In some embodiments, the yield stress may be at least10 Pa, at least 15 Pa, at least 20 Pa, at least 25 Pa, at least 30 Pa,at least 35 Pa, at least 40 Pa, at least 50 Pa, at least 100 Pa, atleast 200 Pa, at least 300 Pa, at least 400 Pa, at least 500 Pa, atleast 1,000 Pa, at least 1,500 Pa, or between about 15 Pa and about 1620Pa.

TABLE 4 Infinite Zero Shear Shear Critical Viscosity Viscosity ShearRate Flow Yield Stress Sample (Pa · s) (Pa) (1/s) Index (Pa) 1 12810.0691 0.0020 0.22 3 2 17628 0.0941 0.0007 0.14 1612 3 97223 0.63850.0036 0.00 349 4 26797 0.1024 0.0010 0.02 28 5 4675 0.1024 0.0050 0.1623 6 4531 0.1162 0.0035 0.18 16 7 7794 0.0826 0.0032 0.17 25 8 69280.1372 0.0045 0.13 31 9 8447 0.0983 0.0035 0.14 29 10 8853 0.0770 0.00270.16 24 11 6913 0.1147 0.0047 0.13 32

The firmness of the spoonable smoothie may be measured in a frequencysweep test which represents the gel strength of the embodimentsdisclosed herein. Samples of the spoonable smoothies were analyzed by aDiscovery Hybrid Rheometer DHR-3 (TA Instruments located in New Castle,Del.). A frequency sweep test was executed to determine the linearviscoelastic properties of the material, as a measured function offrequency at a test temperature of 5° C. The test geometry was a 40 mmcross hatched parallel plate with 60 mm cross hatched bottom plate witha geometry gap of 2 mm. Firmness was measured for Samples 1-11 producedusing HPP or thermal processing.

FIG. 9 is the graph of data generated when the rheometer analyzed thefirmness of Samples 1-4 as a function of frequency at a constanttemperature. FIG. 10 is the graph of data generated when the rheometeranalyzed the firmness of Samples 5-8 as a function of frequency at aconstant temperature. FIG. 11 is the graph of the data generated whenthe rheometer analyzed the firmness of Samples 9-11 as a function offrequency at a constant temperature.

G1 is the firmness of a sample at the frequency of 1 rad/s. Complexviscosity is viscosity during forced harmonic oscillation of shearstress (i.e., how viscous the sample remains when both stress and strainvary harmonically with time). Relaxation time may be indicative ofnetwork structure of a material. Samples with stronger networkstructures will have longer relaxation times. As shown below in Table 5,Samples 2-11 had improved firmness (greater G1) and stronger networkstructures (longer relaxation times), except Sample 2, than the control(Sample 1). In some embodiments, the firmness may be at least 70 Pa, atleast 100 Pa, at least 110 Pa, at least 120 Pa, at least 130 Pa, atleast 140 Pa, at least 150 Pa, at least 160 Pa, at least 170 Pa, atleast 180 Pa, at least 190 Pa, at least 200 Pa, at least 210 Pa, atleast 220 Pa, at least 500 Pa, at least 1,000 Pa, at least 1,500 Pa, orbetween about 115 Pa and about 1790 Pa.

TABLE 5 Complex Viscosity G1 (Pa) CV1 Relaxation Sample Firmness (Pa)Time 1 47.830 45.176 2.876 2 77.272 72.601 2.744 3 1786.988 1749.0674.776 4 115.488 111.573 3.742 5 140.074 136.193 4.159 6 138.965 134.4683.834 7 197.341 192.167 4.281 8 199.504 194.442 4.354 9 193.837 189.1174.448 10 215.787 210.660 4.505 11 223.807 217.984 4.298

Yet another challenge to producing a smoothie with a fibrous,non-gritty, spoonable texture may occur when the mixture is fortifiedwith minerals and vitamins, or a combination thereof. Specifically, theaddition of riboflavin as a source of Vitamin B2 may add (or intensify)an orange color. In some embodiments, thiamine hydrochloride may be usedinstead of riboflavin, which may help prevent any undesirable orangecoloring. In some embodiments, addition of calcium carbonate as a sourceof the mineral, calcium, may cause unwanted precipitation in thespoonable smoothie, which may result in an undesirable texture. In someembodiments, calcium citrate may replace calcium carbonate, and may helpprovide a more desirable texture. The calcium citrate may be added withsugar later in the process rather than with the whey protein isolatewhen the whey protein isolate is hydrated.

In some embodiments, there is provided a spoonable smoothie product thatis entirely or almost entirely natural (with minimal or no artificialingredients, preservatives, colors, or flavors) with a refrigeratedshelf life of at least 15 days, at least 30 days, at least 45 days, orbetween about 142 days. In some embodiments, the product may have alonger refrigerated shelf life, e.g., 60 days, 75 days, 90 days, or 142days. In some embodiments, the product may be packaged in a polymericcup made of polypropylene, PET, or other food grade materials, with apeelable foil lid.

In some embodiments, the cup may be entirely or partly transparent ortranslucent. This may result in the smoothie composition being exposedto light during its shelf life. Ideally, in addition to having microbialstability for its entire shelf life, the product will also have flavorand color stability as well as nutritional stability for its entireshelf life, when exposed to light typically associated with retaildisplay, e.g., light intensity typically associated with a refrigerateddisplay case in a supermarket. In some embodiments, the smoothie willhave a color, texture and flavor comparable to those of a freshly madesmoothie made from fresh fruit and other fresh ingredients, including afibrous texture obtained by use of a blender, wherein bits of pulpand/or other solids, seeds, or fibrous materials contribute to adesirable mouthfeel. In some embodiments, the bits of pulp and/or othersolids, seeds, or fibrous materials may not be larger than the width ofa drinking straw such that they may be drinkable through a straw. Insome embodiments, the smoothie may leave little to no mouth coatingafter it is consumed. In some embodiments, the spoonable smoothie mayhave a vibrant color. In some embodiments, the pH of the spoonablesmoothie may be 3.6 to 4.3, and preferably 3.6 to 4.0.

The spoonable smoothie may be self-supporting, so that a spoonful of thesmoothie composition in any particular spoon may, if desired, have avolume greater than a spoonful of liquid in the same spoon, while stillbeing flowable. Particularly, the smoothie may have a viscosity betweenabout 10,000 Pa·s to about 30,000 Pa·s, or between about 15,000 Pa·s and17,000 Pa·s at refrigerated temperatures. All viscosities refer to zeroshear viscosity measured using the rheometer by TA Instruments. In someembodiments, the viscosity and the texture may be somewhere between thatof a full-fat dairy yogurt and of a high-protein Greek yogurt.

CONCLUSION

Each of the various features described above may be used in combinationwith any other compatible features described above, or with features notdescribed herein. Various aspects of the products and processesdescribed herein are further described in the following claims. Unlessotherwise noted, all percentages are percentages by weight.

What is claimed is:
 1. A spoonable smoothie comprising: between about 34% and about 45% by weight of a combination of fruit and vegetable sources, based on a total weight of the spoonable smoothie; a texturant including at least one of pectin, rice flour, tapioca flour, locust bean gum, or a combination thereof; a protein source; and one or more of a vitamin source and a mineral source.
 2. The spoonable smoothie of claim 1, wherein the protein source comprises whey protein isolate.
 3. The spoonable smoothie of claim 1, wherein the protein source comprises acid whey.
 4. The spoonable smoothie of claim 1, wherein the spoonable smoothie includes the mineral source and the mineral source comprises calcium citrate.
 5. The spoonable smoothie of claim 1, wherein the spoonable smoothie has a degree of Brix between about 14 and about
 18. 6. The spoonable smoothie of claim 1, wherein a zero shear viscosity of the spoonable smoothie is between about 4500 Pa·s and about 98,000 Pa·s when the spoonable smoothie is submitted to a flow ramp test on a rheometer at a constant temperature of 5° C.
 7. The spoonable smoothie of claim 1, wherein a yield stress of the spoonable smoothie is between about 15 Pa and about 1620 Pa when the spoonable smoothie is submitted to flow ramp test on a rheometer at a constant temperature of 5° C.
 8. The spoonable smoothie of claim 1, wherein a firmness of the spoonable smoothie is between about 115 Pa and about 1,790 Pa as when the spoonable smoothie is submitted to a frequency sweep test on a rheometer at a constant temperature of 5° C.
 9. The spoonable smoothie of claim 1, wherein a refrigerated shelf life of the spoonable smoothie is at least about 45 days.
 10. A method of producing a spoonable smoothie comprising: hydrating a protein source to form a first mixture; separately hydrating a pectin, an amount of a sweetener, and an amount of a texturant to form a second mixture; separately shearing a fruit source and a vegetable source; cold mixing and shearing together the second mixture and the sheared fruit source and vegetable sources to form a third mixture; adding the first mixture to the third mixture and cold mixing and shearing together to form a final mixture; heating the final mixture in a first heat exchanger; cooling the final mixture in a second heat exchanger; cold filling the final mixture into a package; and sealing the package.
 11. The method of claim 10, wherein the protein source comprises whey protein isolate.
 12. The method of claim 10, wherein the texturant comprises at least one of locust bean gum, tapioca flour, and rice flour.
 13. The method of claim 10, further comprising adding a mineral source to the first mixture.
 14. The method of claim 13, wherein the mineral source comprises calcium citrate.
 15. The method of claim 10, further comprising adding a vitamin source to the third mixture.
 16. The method of claim 15, wherein the vitamin source comprises thiamine hydrochloride.
 17. A spoonable smoothie comprising: between about 15% and about 25% by weight of a dairy component, based on a total weight of the spoonable smoothie; more than 20% by weight of a combination of fruit and vegetable sources, based on the total weight of the spoonable smoothie; a texturant including at least one of pectin, rice flour, tapioca flour, and locust bean gum; and a protein source.
 18. The spoonable smoothie of claim 17, further comprising one or more of a vitamin source and a mineral source. 